Originally Posted by dougdecinces
Regarding the acid: Is this necessary if I'm making a sparkling melomel? Will the carbonic acid be enough to give it that desired flavor?
Regarding processing the fruit: would it be fine, then, to just add the fruit to the primary without pasteurizing or treating it? I want to make sure I understand you correctly, and I'm getting all kinds of different answers on the subject when I do forum searches.
I would use an acid blend, the three things i use in EVERY
mead i make are acid blend, yeast nutrient, and yeast energizer
. If i am using any kind of fruit, i also use Peptic Enzyme
. You Could do the fruit with out pasteurizing it, but i would not recommend it at all, it could have a ton of wild yeast, bacteria, etc on it that could ruin what would other wise be a great mead.To me it just isn't worth the risk.Honestly, you dont much taste the acid so much as it keeps it from being "flat and lifeless" or "flabby".